Monday, September 24, 2012

After 11 wonderful days spent in the unforgettable New York I’m back home – very tired and immensely happy. The best trip of my life to a place I intend to go back to many, many times. My heart is full of joy but my feet still hurt from all the walking, so a quick meal is mandatory: this pasta dish is easy to make and tastes great, despite its simplicity – a weeknight favorite.

Place eggplant in a colander, sprinkle with 1 tablespoon table salt, weigh down with a plate and allow to drain for 2 hours. Gently dry on kitchen paper. Heat olive oil in a large frying pan and sauté eggplant pieces, in batches if necessary, until golden brown and tender. Drain on kitchen paper and transfer to a bowl.
Add garlic to the frying pan over low heat and sauté until softened. Add tomato passata and tomato paste and cook for 5-7 minutes. Add the eggplant to the sauce and season with freshly ground black pepper.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain, reserving a cup of the cooking liquid. Add this cooking liquid to the tomato and eggplant sauce and cook for 1 minute.
Place pasta in a large serving bowl, add tomato and eggplant sauce and combine well. Add ricotta and basil leaves and a generous drizzle of olive oil. Combine the mixture one more time before serving.

* I did not have any tomato paste at home, so I added 2 tablespoons of homemade tomato sauce packed with lots of basil